Stacked Roasted Vegetable Enchiladas

I know what you’re thinking — veggie enchiladas can’t be that good. And why is everything just thrown into a pan like that?! It’s an enchilada abomination!

Well.

They are pretty deliciosu. If they look like this. And are full of roasted vegetables. (I love roasted vegetables more than a lot of things. More than some people, actually.)

You may also be wondering why they don’t look like authentic enchiladas. These vegetarian “enchiladas” are stacked. Stacked enchiladas have all the components of enchiladas except the tortillas and filling are stacked — casserole style.

Speaking of components, this version doesn’t actually have any enchilada sauce. Maybe it should be called “Mexican Layered Casserole” except I’m pretty sure it’s not really Mexican either.

Naming recipes is hard, guys. But I promise you’ll love this one!

This enchilada recipe is also customizable. And fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food.

Any meal that starts out with a giant pan of roasted vegetables is a winner to me.

The first time I made this, I thought it was a tad tortilla-heavy. So, I boosted the amount of roasted vegetables, added some fresh spinach and made some thinner homemade corn tortillas.

Speaking of vegetables, I used sweet potatoes, bell peppers, cauliflower, onions, and corn. You can throw in whatever vegetables you like! Adding some black beans would also be good if you wanted to keep it vegetarian, but wanted to boost the protein.

Like I said up there, I didn’t use enchilada sauce. (By the way, have you ever had homemade enchilada sauce? It’s pretty fabulous. And easy. And I’m sure you have all of the ingredients — it’s chili powder based. The recipe I linked to up there is my favorite enchilada sauce and is also Whole30 friendly! (Not that that does you any good here. But maybe for future reference.)

Instead of enchilada sauce it uses salsa mixed with fresh cilantro. I love the flavor and freshness it adds to this recipe.

I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. I avoided having to roll individual enchiladas, and it didn’t put me into an enchilada coma for the rest of the evening. Wins all over the place.

How to Make Stacked Enchiladas

After your filling is finished roasting, grease a baking dish with cooking spray. I used an 8×8 glass dish, but I’ve gotten some comments that you’re ingredients aren’t fitting well in there. Use a 9×13 if you’re worried about fitting everything!

Put some salsa in the bottom of the dish (about 1/4 cup) along with a layer of tortillas. Add some of the roasted vegetable filling, some baby spinach (I put baby spinach in a lot of things. Mostly because my kids don’t mind it’s there.), and some grated cheese.

Repeat the layers — salsa (or remaining sauce), tortillas, filling, spinach, and cheese. I put three layers, ending with cheese on top. If you have remaining tortilla pieces, just use them for something else or bake them and make some homemade tortilla chips!

I baked mine for 20 minutes covered and then 10 minutes uncovered to get the cheese nice and melty.

Feel free to switch out the vegetables or cheese for those you like, add shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn tortillas. A sprinkling of fresh green onions and a dollop of sour cream on top finished it off nicely!

Do you make side dishes for your enchiladas? I don’t, just because I feel like enchiladas are a one-pan meal type of situation. If you prefer to have something light and fresher to go along with it, my Southwest Cabbage Slaw would be perfect. It’s not a heavy, mayo-based slaw. It’s simply a mixture of shredded cabbage, green onions, and cilantro tossed in a light lime juice vinaigrette.

If you happen to have any shredded beef leftover from taco night (or from a pot roast even), these Leftover Shredded Beef & Kale Enchiladas. Also stacked. And also filled with nice, green veg, but also SUPER delicious.

Do you like your enchiladas stacked or rolled? Since I started making rolled ones, I haven’t looked back! No more cracked tortillas trying to get them seam-side down in a pan. No more trying to arrange JUST ONE MORE ENCHILADA in the pan. Stacking enchiladas is the bomb.

Leave a comment below and let me know if you’re team rolling or team stacking! And what you’re favorite fillings are! You can’t have too many enchilada variations in your recipe arsenal.

Stacked Roasted Vegetable Enchiladas

This roasted vegetable enchilada bake is one of the oldest and most popular recipes on my site. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations!

9-10 corn tortillas, halved (try making homemade tortillas!)

Instructions

Preheat the oven to 425 degrees F.

Lightly oil a large shallow roasting pan or rimmed cookie sheet. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan.

Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray.

In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese.

Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions. Serves 4-5

Hmm. This dish looks VERY yummy, but my husband is a freak about veggies. As in, no. He doesn't much like them. I wonder if I could get him to eat this though, if it were nice and cheesy?? I might give it a shot. Will report back. ;)

I love enchiladas!! Living in Phoenix we grew up on Mexican food and putting cayenne pepper in everything! We have cut waaaay down on meat this last year or so and this is exactly the kind of dinner I love.Thanks so much for sharing your recipe and beautiful photos!Cheers!

I made this tonight and it was great! I was surprised at how hearty it was, and how I didn't miss having meat :) I also like the lasagna method, it's so much faster than rolling individual enchiladas. I may have to try this with my other enchilada recipes! Jon liked it, but thought the sweet potato and cauliflower was strange, but he's picky. Josie hardly ate any of it. I think if the veggies had been pureed or chopped up more she probably would have eaten it. It's all about the delivery!

Hey Natalie – this is my first time visting your site, and I've already found several recipes I want to try. Thanks so much for sharing! This recipe for roasted vegetable enchiladas is going on the menu for next week. Looking forward to coming back often. :o)

I made this tonight with a few substitutions for what I had on hand. I sliced most of the vegetables in in my food processor and it saved time both in chopping and roasting. It was delicious! I'll definitely be making it again.

I found the recipe through Pinterest and look forward to exploring your other recipes!

I just made this tonight with ingredients we had on hand. Wow, it was incredible. My kids hate..I mean HATE..vegetables and even they went back for seconds. It's going to be a staple on our list from now on. Thank you!!

I have to say, this was extremely delicious and very filling! I can't even say how much I love this recipe. The combination of the vegetables, peppers and spinach just had my mouth in aww. I'm not fond of vegetable based dishes, but this recipe changed that. Thank you!

I pinned this a few weeks ago and finally this week will get around to making a version of this for us. I will be adding in some leftover turkey and not quite as many veggies, but I think it will still turn out delicious. Roasting the veggies sounds like the key!

Made this last night. Phenomenal! Used what I had on hand – added broccoli, no sweet potato, subbed kale for spinach, green chilies for poblano and Greek yogurt for sour cream! YUM! I hate leftovers – but am looking forward to having this in my lunch~
Side note: in the ingredients listing, it reads grapeseed oil, but in the directions you use olive oil :)

I JUST made this and it was amazing! I’ve made versions of a veggie enchilada casserole but this one is my favorite. I would have never thought to try sweet potatoes and cauliflower. I also added zucchini and broccoli. Will definitely keep this recipe on hand. Thanks!

I’m so new to this site but I’m going to figure out a way to make these! They look so good!! I just need to figure out how to navigate my way around the site to find them again! Keep you all posted!! Happy new year:-)

Welcome Laurie! You picked a great one :) If you need to find them again, just click over to the recipe index (in the menu bar at the top) and click on “Vegetarian”. I’m working on reformatting my posts, so not all of the recipes have thumbnail images in the index, but this one does. Happy New Year to you, too!

I happened upon this recipe from pinterest…can’t wait to try it!! I am wondering about doing some of the prep the night before…not sure how far to take it? I don’t think I want the tortillas to get soggy, so maybe roast the veggies ahead of time. Wish me luck or tell me your opinion:) Thanks for the great recipe!!

Fantastic! I just made this again yesterday! Doing prep ahead of time is a great idea. I would definitely roast the veggies tonight. Once that’s finished it comes together really fast. Good luck and let me know how it goes!

Everyone raved over this dish! And making it ahead of time turned out great–maybe I used too many vegetable but I ended up needing to use a bigger pan which was fine–just switched up to a 8 by 11 or whatever that rectangle shape pan is and it turned out wonderful. I added more sweet potatoes and a can of black beans and all my coworkers and family loved it. Now getting ready to make it again for lent:) thanks so much for this great recipe!

No problem! I just happen to be sitting here when your comments came in :) I think you could assemble the whole thing tonight even. I don’t think it’ll make a difference with the tortillas. It’s not like they get crunchy anyway :)

Thank you so much for this gorgeous recipe. And thanks also for noting “heat-safe oil like grapeseed or coconut” My family thinks I’m nuts for not wanting to over-heat other oils. Nice to have reassurance. :-D

This is a wonderful recipe!! I tried it this afternoon, and while I was expecting to like it because of all the veggies, I was surprised at how much I LOVED It, ha! The flavors work together beautifully, and it was very satisfying – I’ve felt full all evening long, which is always a plus! Thanks for sharing :)

These are amazing! I added black beans and broccoli (it was easier to buy a bag of prewashed broc/caul than a whole head of cauliflower), used more sweet potatoes than the recipe called for and subbed flour tortillas for corn. Also, I used a 9×13 pan because the smaller size couldn’t fit all that veggie goodness! Thanks for such a great recipe (found it on Pinterest!)!!!

Ah, gotta love Pinterest…. the new online cookbook :) I’m so glad you enjoyed these and made them your own. I’ve yet to try them with flour tortillas! There’s so many combinations that this recipe could never get dull. Thanks for your comment!

I made these tonight for dinner and can’t believe how good they were! I truly thought my family would turn up their noses because of how ‘veggie’ it looks. But everyone loved it. Such a great flavor – I used the veggies suggested, but I can see that I could mix it up. The cauliflower was especially good in there.

Thank you for sharing such a great recipe. I roasted all the colorful vegetables I had on hand including artichoke hearts & grape tomatoes (the night before) used whole wheat tortillas & assembled in minutes – no one missed the meat!

Hey! This is fantastic looking, and i will be making this tonight! Wondering, what did you have for a side dish? My boyfriend is almost on board with full veggie meals(been working for months to get him loving veggie dishes like this) but a man-approved side would be needed for this. I was thinking roasted chik peas and maybe nachos? what would u suggest?

I made this tonight and it was awesome! I used the veggies I had on hand: cauliflower, broccoli, onion, asparagus and red pepper. I sprinkled the veggies with just a bit of taco seasoning and used mozzarella cheese (that’s all I had). It was fabulous! I will make it again just like this. Oh, and I served it with fresh guacamole! Thanks for the recipe! Beautiful.

I made this last night to have for lunches during the week, and I can attest to its yumminess! The secret is the roasting of the veggies, which brings out the best flavor. I followed your recipe to a tee except that I used a can of corn and 2 jalapeno peppers instead of 1 poblano. And I needed a 9 x 13 pan for the final product because there were just sooo many veggies. I’m always looking for FRESH and filling foods and this was it!

This was delicious! My husband used extra cumin and garlic powder instead of minced garlic, and we accidentally left out the sweet potato. This is definitely something that we would make again! Thanks!

I would love to try this recipe! Do you happen to know the serving size, calories per serving, fiber per serving, and fat grams per serving? I am currently on Weight Watchers and need to be able to calculate the number of Points. :-)

Made this for dinner tonight and it was fantastic! My husband asked that we add this to our list of favorites. The only modification I made was whole wheat tortillas (homemade) for the corn. Thanks for this delicious veggie dish!

I made this a few weeks ago and again tonight and had to get on here to say this is such a delicious recipe!! I’m a meat eater trying to incorporate more vegetables into our diet and this did the trick! It was especially tasty using mango salsa.

Made this for dinner tonight for me and my kids. We are all vegetarians and absolutely LOVED it! I highly recommend! I added black beans and pinto beans into the layers for protein and extra fiber. Delicious!!!!

I made this for a family dinner party tnite – 1st time I’ve ever cooked for 9 people! Everyone LOVED it, which is saying a lot since they are ‘particularly carnivorous’ and don’t even know that vegetables come in fresh form. I actually messed up making this (bc I dropped a bottle of my merlot during cooking in my very white kitchen) and cooked for 20 mins, period. No foil – no extra 10 mins. It turned out so well I think I will do the same in the future! I will substitue wheat tortillas, though.

If found this recipe via ShrinkingKitchen.com’s Menu Plan Your Butt off – made it with some modifications based on what was on hand, have a blog post on the way about it, and pinned it just now. Great recipe!

I made this on Sunday (found the recipe on Pinterest). I must’ve measured my cilantro wrong because whew! too much. But it is still tasty and I will definitely make it again (with less cilantro :) I added black beans into the salsa for more umph and it made enough for me to freeze (its just me so I didn’t want to be sick of it by the end of the pan). Thanks for the recipe!

I made this yesterday with glowing reviews. It was so flavourful, I didn’t have any Poblanos so I substituted with a couple of dashes of red chiles, and next time I would add I red pepper and 1 green bell pepper for added colour. I served it with a generous dollop of homemade guac — YUMMO!

Made for dinner, so good! Everyone, including my 10 mo old and 2 year old loved it. It wasn’t spicy but had a ton of flavor. I threw in shredded chicken and some summer squash and omitted the cauliflower. The store didn’t have it. I actually cooked all of it on my grill because it’s so hot with the oven on. The high temp gave the final dish a crispy bottom layer that was perfect. Thanks for the recipe; I will for sure make again!

Instead of roasting the vegetables that Perry suggested, I chopped up a few cups of roasted peppers, eggplant, green beans and onions that I had on hand. For the sauce, I mixed up some medium-spicy canned enchilada sauce and some Paul Newman’s salsa. We used shredded mozzarella for the cheese component. To heat through, the recipe took about another 5 minutes in my oven. This is a great way to use up leftover vegetables and also was good for cleaning out some leftover odds and ends in my fridge/pantry. http://epifurious.tumblr.com/post/18422953225/stacked-roasted-veggie-enchiladas

I just wanted to tell you that I’ve made this recipe several times, and every time, it’s delicious. With this dish, I’ve even converted some of my gotta-have-meat family members to something that’s all veg. Thanks! :)

Made this for dinner and it was FANTASTIC. Even better than I expected – and it had a high hurdle, given all the positive reviews! One note for all of those who are looking to count points/calories. I plugged in all of the ingredients and calculated that this entire dish has around 2,100 calories. So if you make this into 4 servings, it is 525 calories per serving. Not 100% sure if that’s accurate, but its close!

Hmm… to lower the carbs even more you could use fewer tortillas and omit the sweet potatoes and corn, which are pretty starchy. Since the only sugar in this recipe is the naturally occurring sugar in the vegetables (and tortillas), you would do the same thing… fewer tortillas and omitting/swapping out the sweet potatoes and corn for vegetables lower in sugar.

I know, I can’t add more than what everyone else said. But this is the bet thing I have cooked since starting ETL. I left out the oil and cheese…was simply wonderful. Works great on a Nutritarian diet. Served it with cashew “sour cream”. Was just the bet. Thank you sooooooo much for a meal, that will be in the regular rotation!

I’ve made these 3 or 4 times now, and even my carnivorous boyfriend loves them! These are so delicious that I actually crave them! Thank you for sharing your recipes with others, you truly have a wonderful gift :)

I’ve made this a bunch of times now and it always is delicious. I love how easy it is too modify based on what I have in the kitchen. I’ve added everything fro chicken, beans, yellow squash, and tonight I’m going to try butternut squash. Thanks for a great recipe!

I found this recipe several months ago and have made this dish at least a dozen times! So so good. I eagerly checked The Roasted Vegetable out from the library, hoping to find more fabulous recipes. I learned it’s you genius pick of veggies that make this dish! Sweet potatoes and cauliflower instead of zucchini, and also the addition of fresh spinach is your idea. Sweet potatoes and cumin are so good together. Please adapt more recipes from this book and share. It has some great ideas but many of the recipes call for eggplant, mushrooms, or asparagus as the “meaty” part of the main dish. Those are seasonal or expensive.

Hi Katherine!
Thanks for coming back to report and for your sweet comments! I’m so happy you found that cookbook. If you type “Andrea Chesman” into the search bar at the top of my blog, you’ll find a few others that I adapted. As much as I love eggplant and asparagus (mushrooms I’m working on), the seasonality really gets me. And the cost. I definitely take advantage of those in their seasons!

Natalie–
Oh my lord. I found your recipe via pinterest and we made it last night–after the first bite, my boyfriend melted. It’s the best thing we’ve made in MONTHS. It was so, so SO good! We used trader joe’s spicy chipotle salsa, their flax and corn tortillas and queso quesadilla cheese. It was amazing. Thank you, thank you, THANK YOU for creating this recipe!!

I made this dish today and love, love, love it! Only substitute were long green chiles (5) instead of the Poblano and only used about 7 tortillas. Skipped the sour cream entirely and they were phenomenal! Oh, I guess I left out the grapeseed/coconut oil as well. So yummy!

This is delicious!!! Thanks for the amazing recipe. I will use these roasted veggies in other meals too… Over quinoa, in tacos, burritos, as a side for grilled chicken. Just perfect. Husband and mother in law thought so too :)

I really liked this recipe and how simple and versatile it is. I didn’t use all of the veggies on the list, and swapped a few out. I also skipped a layer of tortilla etc because my baking dish wasn’t deep enough for that. Everything still turned out really great. I used more minced garlic, and added some chilli pepper flakes for some more spice.

Great recipe! It made more like 7-8 servings for me. I added a little more veggies that I had left over in the fridge and added some ground turkey for my hubby. For the veggie version, I estimated about 320 calories per serving. Possibly a little less because I went light on the cheese, and about 13g of fat (give or take because of amount of oil and type/amount of cheese used), 42 g carbs and 13g fiber. For anyone who was interested!

Amazing. At the end of the meal, my husband said that he was certain he was going to hate this recipe because of all the vegetables, but I had proven him wrong and it was delicious! All I have to say is wow. Thanks Perry’s Plate, I cannot wait to make this again!

Rebekah! I love comments like yours so much! The “I fed this to my husband/kid/boyfriend who was determined to hate it, but loved it” comments are the best. It’s so fun to win over a veg-disliker! Congrats to you!

You mention heat safe oils in the ingredients, then talk about olive oil in the instructions. Just a slip? Olive oil and 425 degrees don’t mix in my understanding…way too much oxidation and breakdown products, no?

Great lookin recipe; if ONLY I could figure out how to do it without the cheese and tortillas…

That definitely was a slip. I may have gone back and changed the oil description in the ingredient list but forgot to change it in the instructions. My blog spans 5 years of gradual lifestyle changes so there’s bound to be some slips and contradictions. Thanks for catching that!

In the oven now! So excited to eat this for dinner – couldn’t stop eating the roasted veggies. Love the addition of sweet potatoes. I also added about 1/3 can of black beans and 1 chopped zuchinni. Definitely needed a 9×13 pan for all this goodness! Thanks for a great recipe!

This is one of the very best vegetarian dishes I have EVER made. The flavors were amazing! The only change I made was to add a jalapeno to appease my husband, who prefers spice. I will make this again and again, and I cannot wait to have friends over for dinner to impress them. Thanks for sharing such a healthy and easy meal.

Made this for the family tonight and they loved it! I added asparagus and mushrooms for even more of an amazing veggie flavor infusion and used a spicy chipotle salsa instead and it was a huge hit. Will definitely be making again :)

Tried this for dinner, and loved it. Made it with a mild salsa thinking the kids would try it. They didn’t. Don’t take offense, my boys are ridiculously picky. I will make this again with a spicier salsa and guacamole on top. Love so much, I’m now following your blog.

This recipe was great inspiration for tonight’s dinner. Only made a couple changes, changed to a 9×13 pan and added some chipotle. Would have never thought of the veggie combo. Thanks for sharing this recipe.

I LOVE this recipe!!! The vegetable combination you chose is so delicious. I wonder if there is another sauce I could use instead of the salsa/pico de gallo though. Maybe the creamy green chile sauce from your stacked chicken & zucchini enchiladas? Any other ideas?

I absolutely love this recipe, and so does my family, including my husband and 4 yr old. I’ve also made it for friends and everyone raves about it. I usually make it at the end of the week or whenever I have a bunch of leftover fresh veggies. Plus I’ve made it ahead of time when I’m working so all my husband has to do is throw it in the oven. This has become a staple dinner in my household.

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This was one of the best recipes I have ever had! Thank you for sharing! I used broccoli, sweet potato, onion, fresh corn, black beans, fresh spinach, and carrots. Absolutely wonderful and very filling.

I added Sweet Ground Italian Sausage (took meat out of the sausage) and added a lot more cilantro. Added Lime juice to the veggies. Used a little less tortilla. Then topped with Parmesan and Balsamic Vinegar. My pan was a bit too small for the amount, or I used too much of something. So made two batches: one in an 8 X 12 and one in a cast iron pan. My husband and father LOVED it. Liked it myself, too. Very good! Oh, also added Zucchini. And added sliced tomatoes from the garden to the top layer.

This was delicious. Thanks for sharing the recipe.
I would definitely change the pan recommendation to 9×13. I made this dish almost exactly to spec and barely fit it into even a 9×13.
Also, I was able to pin the recipe, so it looks like that issue from earlier this year has been resolved.

I have had this pinned for a while. Looked amazing. I have been roasting many vegetables for a while. The children love them instead of steamed. I substituted carrots for sweet potatoes. My store only had Anehime peppers. Added about 1 cup of left over cooked chicken. Today of all days no fresh spinach. This took a 9 x13 pan for me.

I’ve been making this for a couple of years and I love it! I find it easier to roast the vegetables in two batches, so I usually pair the cauliflower with the sweet potatoes in one batch and then do the peppers and onions together. Though I initially made the recipe as posted, at some point I began substituting black beans for the corn when layering the dish, and I really like it that way. I’m making it again this morning and just wanted to comment and thank you.

Annie, thank you so much for taking the time to tell me! I find that social media has killed most of the interaction directly on blogs, so I appreciate the effort. I’m so happy you’ve loved this recipe and made it your own! xoxo

I LOVE this recipe! And it’s so versatile- we’ve used enchilada sauce instead of salsa (yah, I know, we’re really living on the edge). Also, we sub black beans for the corn- not a fan of corn- and use wheat tortillas. Yum!

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Hi, I’m Natalie!

All families deserve a stash of healthy, easy meals that their kids love. Since 2008, Perry's Plate has become our stash of winning recipes -- many of which are paleo and gluten-free. I hope you find some recipes that become your favorites, too!